This tried and true recipe for ham cheese and chives quiche is one of the easiest and most delicious ways to use up your left over ham. Fresh farm eggs, cheddar cheese and chives straight from my garden are key components in todays tutorial. I also use premade frozen tart shells but you can absolutely make your own crust and I’m also sure this recipe would also be amazing as a crust less quiche.
We used a cooks ham for this recipe but you can certainly use store bought frying ham or any type of ham really. I like the leftover ham because it was glazed with a wonderful sweet mustard pineapple sauce which imparts a sweetness to the quiche which is so wonderful.
These ham cheese and chives quiche are great to be enjoyed anytime of the day. Breakfast, lunch, appetizers or a bedtime snack. They are delicious hot warm or cold out of the fridge. They take minutes to prepare and are baked up in no time at all. Watch me make these yummy quiche in the following video tutorial:
Now wasn’t that easy! I sure love when I can start using herbs from the garden again. Fresh is best in my opinion!
The first thing you will want to do is thaw your frozen tart shells and preheat your oven; as these literally take minutes to prepare. If you haven’t already go cut your chives; if you don’t have fresh chives you can use store bought, freeze dried or 3 onion Epicure spice ; or a similar dehydrated onion product. Grate your cheese of choice hard cheddar cheese works best in my opinion but you can use pretty much any hard cheese you prefer.
Here’s the ingredient list to make sure you have everything on hand and ready to go:
- 12 pre made pie shells mini
- 2 eggs
- 1/2 cup fresh milk
- Cubed ham
- Grated cheddar cheese of your choice
- Chives or spring onions or Epicure 3 onion
- salt & pepper to taste
Preheat oven to 375 degrees. Place 12 frozen mini tart shells on a parchment lined baking sheet. Thaw according to package directions. Using a fork mark an X on the bottom of each just so steam can escape.
In the bottom of each tart shell place a small amount of cubed ham ( cut rather small like in the tutorial. We need to leave room for the other ingredients.
Next, place a small amount of grated cheese in the bottom of each tart followed by a few chives or spring onions finely chopped.
Whisk the eggs with the milk. I used fresh 2% but you can use cream or canned evaporated milk. Give it a good whisk and pour over top of ingredients in the tarts. Fill about 3/4 way up as the eggs will puff up real nice while baking.
Bake for about 25-30 minutes depending on your oven . You will know they are cooked because they will puff up and become nicely browned along the edges of the crust.
Such an easy yummy recipe even the kids can help make them.
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As usual, I will share a few links to my favorite products so you can replicate the easy ham cheese and chives quiche for your friends and loved ones.
For the ham I used left over Cooks ham find it here:
You can find the Epicure 3 Onion here:
The premade tart shells were No Name Brand find them here:
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